Author and culinary school teacher Linda Bassett provides recipes for and tips on the season's freshest ingredients. She is the author of \x34From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.\x34 Reach her by email at KitchenCall@aol.
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Author and culinary school teacher Linda Bassett provides recipes for and tips on the season's freshest ingredients. She is the author of \x34From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.\x34 Reach her by email at KitchenCall@aol.com.

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By lindabcooks

Aug. 16, 2013
12:06 p.m.

“I don’t cook nutrition.”† My job as a chef means cooking food that tastes good, not necessarily cooking food that is good for you.† I make no excuses, no apologies. Cooking is my art form.† And my living.
Until recently I only thought of nutrition regarding my children, and I blindly followed the USDA Food Pyramid or other highly regarded guidelines.† Yesterday I picked up a book called Wheat Belly by William David, M.D., and although I usual look at these one-food-cures-everything diets as just a way for a physician to sell books and make money during retirement, this one is an eye-opener.
He talks about the all-pervasiveness of wheat in our diets, how wheat has been genetically altered since 1985, and the health consequences of a.) that alteration, and b.) too much wheat,† It certainly has made me sit up and take notice.
As my kids say, “just sayin’.”